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5 from 5 votes

Slow Cooker Eggplant Casserole Recipe

Slow cooker eggplant casserole is an easy but amazing dish made with fresh eggplant, portabella mushrooms, sauce and lots of cheese. This vegetarian recipe works as both entrée and main course and will quickly become a fan favorite!
Prep Time20 mins
Cook Time6 hrs
Total Time6 hrs 20 mins
Course: Brunch, dinner, lunch
Cuisine: American
Keyword: cheesy eggplant bake, easy eggplant dish, eggplant bake, slow cooker eggplant and portabella, slow cooker eggplant casserole
Servings: 8 servings
Calories: 275kcal

Equipment

  • 6 quart or larger slow cooker - or 3.5 quart or larger casserole style slow cooker
  • Knife and cutting board
  • crockpot liner (optional)
  • non-stick cooking spray of choice (I prefer olive oil)

Ingredients

  • 1 large eggplant
  • 6 portabella mushroom caps
  • 24 oz. marinara sauce
  • 1 lb. sliced mozzarella cheese
  • 1 cup grated parmesan cheese
  • ½ cup chopped fresh basil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions

  • peel eggplant and slice into slices that are about 1-inch thick. Thicker slices (such as 2-inch slices) will take longer to cook
  • lay eggplant in a colander and toss with salt. allow to sit for 30 minutes or so.
  • pat eggplant with a paper towel to remove any excess moisture
  • remove stem from portabella mushrooms, if applicable
  • place grated parmesan, garlic and onion powder together in a small bowl and stir to combine
  • spray slow cooker with non-stick spray
  • spread a few tablespoons of sauce around bottom of slow cooker
  • add a layer of eggplant
  • cover with thin layer of sauce
  • sprinkle with a layer of the parmesan mixture
  • sprinkle some chopped basil on top
  • next, place of layer of sliced mozzarella until fully covered
  • repeat this 5 step sequence with portabella caps in place of eggplant (sauce - portabella - parmesan mixture - basil - sliced mozzarella)
  • repeat the 5 step sequence again with eggplant this time (sauce - eggplant - parmesan mix - basil - mozzarella)
  • Be sure to finish with a layer of cheese on top.
  • cover and cook. slow cooker time should be 4-6 hours on low until all vegetables are fully cooked through
  • cut into squares and enjoy a wonderful slow cooker meal!

Notes

Notes:
  • Peeling the eggplant is optional. You can cook and serve with the skin on.
  • The number of layers may vary based on the size and shape of your slow cooker. If you have a very deep slow cooker, you can add a 4th layer, if you choose.  
  • When you cut this dish, you may see extra liquid laying in your slow cooker. The amount will depend on how long you allowed your eggplant to dry. This is normal and will not effect the flavor. If I have leftovers to store, I drain the extra liquid prior to storing.  
  • See above instructions for additional information on how to prepare eggplant for cooking

Nutrition

Calories: 275kcal | Carbohydrates: 13g | Protein: 21g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 1000mg | Potassium: 712mg | Fiber: 4g | Sugar: 8g | Vitamin A: 952IU | Vitamin C: 8mg | Calcium: 447mg | Iron: 2mg